It is recommended to blanch vegetables prior to freezing in order to slow or stop the action of enzymes that cause loss of flavor, color, and texture. Blanching your squash and green beans will cleanse their surface, brighten their color, and decrease the loss of vitamins. Blanching can also help to wilt or soften vegetables, making them easier to pack. There is a great deal of information on blanching vegetables for freezing on the National Center for Home Food Preservation website, at http://www.uga.edu/nchfp/.

Posted
on Saturday, May 23rd, 2009 at 7:51 pm
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